Sauce Vierge
This Sauce Vierge is a fresh and vibrant French sauce that enhances grilled fish and veggies!
Servings: 4 servings
Ingredients
- 3 medium tomatoes seeded and diced
- 1 small shallot finely chopped
- 3 tablespoons fresh basil chopped
- 2 tablespoons fresh parsley chopped
- 1.5 teaspoons capers in vinegar chopped
- 2.5 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Start by taking your medium tomatoes. Cut them in half, remove the seeds, and then dice them into small pieces. This will ensure that the sauce has a nice texture without being too watery.
- Next, finely chop the small shallot. This will add a subtle sweetness and depth to your Sauce Vierge.
- Chop the fresh basil and parsley. These herbs are essential in bringing the fresh flavors of Sauce Vierge to life.
- In a mixing bowl, combine the diced tomatoes, chopped shallot, fresh basil, parsley, and capers.
- Drizzle in the extra-virgin olive oil and fresh lemon juice. These ingredients add richness and acidity, balancing the flavors beautifully.
- Finally, add a pinch of salt and black pepper. Taste your Sauce Vierge and adjust the seasoning as needed.
- Your Sauce Vierge is now ready! Drizzle it over grilled fish, toss it with pasta, or serve it alongside your favorite dishes for an instant flavor boost.
Equipment
- Chopping board
- Sharp Knife
- Mixing Bowl
- Spoon or Spatula
- Measuring Spoons
Notes
- Store your Sauce Vierge in an airtight container in the refrigerator for up to three days.
- For longer storage, consider freezing the sauce, but texture may change.
- Always give it a good stir before serving again, as the ingredients may settle.